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Use of a toasted durum whole meal in the production of a traditional Italian pasta: chemical, mechanical, sensory and image analyses
Author(s) -
Baiano Antonietta,
Fares Clara,
Peri Giorgio,
Romaniello Roberto,
Taurino Antonella M.,
Siciliano Pietro,
Gambacorta Giuseppe,
Lamacchia Carmela,
Pati Sandra,
Notte Ennio La
Publication year - 2008
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2007.01632.x
Subject(s) - food science , starch , meal , rheology , chemistry , wheat flour , materials science , composite material
Summary The characterisation of traditional Italian pasta obtained by mixing amounts of toasted whole meal with re‐milled semolina and other ingredients was obtained by means of physico‐chemical, rheological, mechanical, sensory and image analyses. The toasted meal showed higher ash, fibre and protein contents than re‐milled semolina. The replacement of percentages of re‐milled semolina with the toasted meal and soft flour increased tenacity and decreased extensibility and strength, making the dough less suitable for pasta‐making. The P / L values were indices of high starch damage. The replacement of part of re‐milled semolina and water with toasted whole wheat meal, soft flour and eggs increased the optimal cooking time and the amount of water absorbed during cooking but made the other cooking parameters worse. The image analysis provided evidence of the changes induced by the use of toasted wholemeal, soft flour and eggs in the microscopic structure of pasta protein and starch.